Скачать или смотреть High Protein & Fiber Veg Recipe | Charred Beets Lentils & Tzatziki | Who’s at My Door ft. Eden Eats

Hi guys! Welcome back to another episode of Who’s At My Door!

This time, I’m joined by the incredible cookbook author, TV host, and creator Eden Grinshpan, aka Eden Eats!

Eden stopped by my kitchen to teach me how to make a delicious, high-protein, high-fiber recipe straight from her brand-new cookbook, TAHINI BABY. This dish was a total step outside my comfort zone - but I loved every second of learning from Eden! It’s packed with flavor, super nourishing, and something my whole family enjoyed.

Check out the full recipe below:

Charred Beets with Honey Caraway Lentils and Tzatziki
Serves 4 to 6

For the Beets:
6 medium red and yellow beets, scrubbed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

For the Honey Caraway Lentils:
3 tablespoons extra-virgin olive oil, plus more for serving
Juice of ½ lemon
1 tablespoon honey
2 teaspoons champagne vinegar
1 teaspoon caraway or cumin seeds, toasted in a dry pan until fragrant
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
¾ cup cooked French lentils

Tzatziki
Serves 4 to 6 (makes 2½ cups)

Ingredients:
2 large Persian or mini cucumbers
2 cups full-fat Greek yogurt
½ cup chopped fresh dill, plus more for serving
Grated zest and juice of ½ lemon
1 medium garlic clove, grated
¼ teaspoon kosher salt, plus more to taste

Instructions:
On the medium holes of a box grater, grate the cucumbers. Use your hands to squeeze out as much juice as possible.

In a medium bowl, stir together the yogurt, cucumber, dill, lemon juice, lemon zest, garlic, and salt. Season with more salt if desired and set aside.

For Serving
1½ cups tzatziki
Flaky sea salt
½ cup slivered almonds, toasted in a dry pan until fragrant
4 Medjool dates, pitted and finely chopped
Fresh dill

Instructions:
Preheat the oven to 400°F.

Make the beets: Arrange the beets on a baking sheet and toss with the olive oil, salt, and 2 tablespoons of water. Cover with foil and roast for about 30 minutes, until a knife easily slides into the beets. Remove the foil and continue roasting until the beets caramelize and char a bit, about 10 more minutes. Set aside to cool.

While the beets cool, make the lentils: In a medium bowl, stir together the olive oil, lemon juice, honey, vinegar, caraway, and salt, plus a couple cracks of black pepper. Add the lentils and mix to combine, seasoning with more salt and/or pepper, if needed.

When the beets are cool enough to handle, slice them into ¼-inch–thick slices.

To serve: Spread the tzatziki over a serving plate, lay the sliced beets on top, pour on the lentils, and season with a sprinkle of flaky salt.

Finish with a scattering of the almonds and dates, a drizzle of olive oil, and the dill.

Buy Edens new cookbook: https://www.tahinibabybook.com/
Follow Eden:   / edeneats  
Eden's website: https://edeneats.com/

What I'm wearing in this video:

Top: https://bit.ly/3FAYSk1
Jeans: https://bit.ly/3FLoVEV

💬 Let me know in the comments what you’d like to see next on “Who’s at My Door” and who I should invite over!

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